Bacon and Mushroom Quiche Recipe

Bacon and Mushroom Quiche makes a wonderful breakfast, brunch, lunch or supper meal. Recipe may easily be made ahead and baked the next morning.

Quiche is actually one of my favorite simple suppers in the world. So filling and comforting, yet easy as pie to make. We love the mini quiche recipe that I shared previously for keeping a stash in the freezer ready to go, but there is something delectable about a fresh from the oven quiche recipe with a flaky crust. And friends, this Bacon and Mushroom quiche is simply amazing!

While I’ve always listed quiche as a breakfast or brunch dish, I have to tell you that my family loves them just as much for a light supper! Served with a side salad, they are just perfect!

What is Quiche?

Quiche is classically a savory dish consisting of a pie crust or tart shell that is filled with a mixture of eggs, milk or cream, cheese and a meat of some sort. More modern quiche recipes also include the option of omitting the crust for a frittata (referred to as a crustless quiche by many).

How to Make Bacon and Mushroom Quiche

For this recipe, you’ll need the following ingredients

Pie crust – I use my homemade pie crust for this recipe. That pie crust recipe is quick, easy, fool-proof and fabulous! But, you can use a store-bought pie crust if you prefer and if you are making this recipe as a low-carb option, you can simply omit the crust.

Bacon – This recipe uses bacon that has been cooked and crumbled. I like to use my oven baked bacon and then quickly chop the bacon to include.

Mushrooms – I use baby portobello mushrooms that have been cleaned and chopped in this recipe. You can also use white mushrooms or your favorite mushroom.

Eggs – This recipe uses 6 whole eggs.

Milk or Cream – The recipe calls for heavy cream. You can also lighten the recipe by using whole milk, half-and-half, or even 2% milk. If you need, you can use a dairy-free milk alternative as well.

Cheese – This recipe calls for cheddar cheese. The flavor combination of the bacon, mushroom and cheddar is a classic. I also have used smoked gouda and we all loved it.

Make Ahead Instructions

Prepare according to the recipe instructions. Allow to cool completely and then wrap well and store in the refrigerator for up to 3 days.

Freezer Instructions

Prepare according to the recipe instructions. Do not add the cheese. Allow to cool completely and store in an airtight, freezer-safe container for up to 3 months.

To reheat and serve, allow to thaw in the refrigerator overnight. Top the baked pasta with cheese. Reheat and serve.

What to Serve with It

Since this quiche recipe includes the protein and vegetables, it really doesn’t need a great deal of side dishes to go with it.

For breakfast or brunch, I love to simply serve this quiche with fresh fruit, coffee and/ or juice.

For lunch or a supper, I love to serve it with a side salad.

Here’s my Bacon and Mushroom Quiche recipe.

Bacon and Mushroom Quiche Recipe

Bacon and Mushroom Quiche makes a wonderful breakfast, brunch, lunch or supper meal. Recipe may easily be made ahead and baked the next morning.

Instructions

Preheat oven to 400º F. Place bacon a sheet pan and bake for 15 minutes until crisp. Remove from oven, cool and crumble.

Reduce heat of oven to 375º F.

Place pie crust into a deep dish pie plate or tart pan. Set aside.

Drizzle olive oil into a medium skillet over medium-low heat. Add mushrooms and onions, cooking until just tender. Remove from heat and set aside.

Whisk together eggs and heavy cream until light and fluffy. Add salt and pepper until well-combined. Stir in bacon crumbles, mushroom and onions, and cheese. Pour into pie shell and bake for for 35-45 minutes until the egg mixture is set. Remove from the oven and let rest 5 minutes before cutting.

I made two of these for a Bridal Shower Brunch. Both were made crustless and I added red pepper to one. I recommend grating the Cheddar cheese from a block instead of using pre-shredded (I used pre-shredded cheese in my practice run) the grated cheese yields a more savory quiche. Easy to prepare, makes a great presentation, and the compliments received make this my go to quiche recipe for any time. Thanks for sharing this recipe!

This was very tasty – next time up the bacon – because – everything is better with more bacon. We used home smoked gouda instead of cheddar – any cheese will do fine. Have leftovers for breakfast tomorrow!

I have been baking my bacon🥓for probably 35 years, (since I first started working in restaurant kitchens as a salad, prep👩‍🍳and line cook, in a “previous life”) and I won’t do it any other way, as long as I’m cooking at least 6 slices!

It’s the only way to get perfectly crisp, crunchy bacon with the maximum render of the bacon fat, but apparently with less shrinkage than pan cooked! I don’t have any idea why it works out this way, but on comparisons it certainly seems to! It may have something to do with the more even application of higher heat on all sides at the same time than can be achieved by cooking it one side at a time in a frying pan or skillet. And it is also the best way to cook it for things like BLTs and to make bacon🍔cheeseburgers. The strips stay nice and straight almost all the time, and the presentation is much more appealing! And the drippings are easy to pour off into a jar to keep refrigerated for seasoning and sautě purposes!

The only reason I’m expounding on this method is that even today, I still come upon people who are completely unfamiliar with it, but to a person, are thoroughly grateful for the information!

As for your quiche recipe, it is wonderful! I love quiche, and my husband and two grown children have always loved it, no matter what I use for filling! Most of my quiche recipes use Swiss cheese, instead of all cheddar, but I have also done a mix of the two in the past, depending on what other filling ingredients I have used, and that’s always been great too! However, Swiss or similar type cheeses work best if you’re using any kind of seafood, like shrimp and/or crabmeat! Yum! And, a little dry sherry – about 1 Tbsp per 9″ pie – in the filling also enhances those flavors as well!

Regarding a comment made above, about using block cheese and shredding it yourself, instead of bagged, pre-shredded cheese, there’s a very good reason why this method works better. The bagged, pre-shredded cheeses have been mixed with an almost invisible (but important) coating of a food-grade starch, a nonstick mixture, to prevent the shreds from sticking back together again once they have been packaged. This coating affects how the cheese melts, and how it tastes when used either cold on top of foods like tacos or cold salads, or melted into sauces, and as a cooked ingredient otherwise.

The same commenter also said that the “shred it yourself” kind, that starts out as a block of cheese, ends up with a more savory taste result. This is exactly why. There isn’t any of that coating on each tiny shred which affects the way the cheese melts and tastes. I have done my own taste tests making small batches of cheese sauce, and the “you-shred-it” cheeses always rendered a better result, both in melting texture and flavor.

The blocks of cheese are almost always cheaper than the bag kind, because all that extra processing costs money! So, DIY shreds are very much worth the extra few minutes of labor involved. Spray the back side of your shredding device – either hand held, or a food processor blade – with a very small amount of cooking oil spray, and the cheese won’t stick to it so much!